|1 pkg||Anginetti (made By Stella Dora) With The Indentation On The Bottom, slice off a little "cap"|
|1 cup||Cool Whip|
|1 can||Crushed Pineapple, drained, 8.25 oz|
|1 pkg||Cream Cheese, softened, 3 oz|
Mix cool whip and cream cheese with beater for 1 minute. Add drained pineapple and fold through the mixture. Fill the anginette with a dollop and sit the "cap" on top of the filling. These will not look closed. The filling shows with the cap sitting on top. Refrigerate.
Note: Want something sweet, quick and easy and impressive to take somewhere? Try this recipe. It has gotten rave reviews every time I take it to a function.